Custom Meat Casings are an essential component in the meat processing industry. They are used to encase and shape ground or minced meat products, ensuring they hold together during cooking, processing, and packaging while also improving the final product’s appearance, shelf life, and texture. Custom meat casings can be tailored to meet specific customer requirements, offering a variety of materials, sizes, and features to suit different types of sausages, cured meats, and other meat products.
● Size and Diameter: Casings can be made in a wide range of sizes to accommodate various sausage types, from small snack sticks to large salami.
● Texture and Strength: The thickness and strength of casings can be adjusted to ensure the right "snap" or texture for the final product.
● Color: Casings can be colored to match branding or to provide a unique look to the product (e.g., red casings for a particular type of sausage).
● Perforation: For products that require smoking, air drying, or curing, casings can be perforated to allow moisture and smoke to penetrate the product.
● Branding: Some manufacturers offer printed casings that can display logos, product names, or marketing messages.
● Edible vs. Non-Edible: Depending on the intended use, casings can be made to be either edible or non-edible.
Materials: Made from animal intestines, natural casings are traditionally used for sausages and other meat products, offering a natural, authentic texture and appearance.
Customization: Custom natural casings can be tailored in size, thickness, and texture to suit different types of sausage or specialty meat products.
Applications: Commonly used for premium products like traditional sausages, chorizo, and other delicatessen-style meats.
Features: Natural casings are known for their superior taste and texture, providing a tender bite and allowing the product to breathe during smoking or curing.
Materials: Made from collagen derived from the hides and bones of cattle or pigs. They are more uniform and stable compared to natural casings.
Customization: Collagen casings can be made to specific sizes, colors, and strength for particular applications like snack sticks, hot dogs, or luncheon meats.
Applications: Used widely in mass production, such as for hot dogs, frankfurters, and smaller sausage products.
Features: These casings are known for their consistency, strength, and ease of handling. They are available in both edible and non-edible forms.
Materials: Typically made from cellulose or synthetic plastic materials, plastic casings are often used for larger, processed meat products such as salami, bologna, or pepperoni.
Customization: Plastic casings can be customized in terms of size, shape, color, and perforation (to allow smoke and air exchange).
Applications: Ideal for products that need to hold their shape during cooking or smoking but don’t require the traditional "snap" of natural casings.
Features: Lightweight, durable, and often used for pre-cooked or shelf-stable products.
Materials: Made from a combination of cellulose and fibrous materials, these casings are often used for large cured or smoked meat products.
Customization: Custom fibrous casings can be tailored for specific product lengths, diameters, and appearances, often with branding options like printed logos or designs.
Applications: Used in the production of salamis, hams, and other large meat products, where strength and durability are essential.
Features: Fibrous casings are strong, durable, and often non-edible. They provide a solid structure to hold large quantities of ground meat and can be peeled away after processing.
Materials: Made from collagen, cellulose, or other edible materials, these casings are designed to be consumed along with the meat product.
Customization: Edible casings can be customized in thickness, color, and texture to match the specific requirements of a product.
Applications: Used for a variety of products including sausages, salamis, and other processed meats that need an edible exterior.
Features: These casings offer the benefit of being consumable, eliminating the need for peeling or removing them before eating.
Materials: Synthetic casings are made from materials like polyester, nylon, or PVC.
Customization: These casings are highly customizable in terms of diameter, length, color, and perforation (to allow moisture and smoke to penetrate).
Applications: Often used in the production of processed meats like hot dogs, deli meats, and other cooked products.
Features: They are durable, easy to handle, and provide excellent protection against contamination and spoilage.
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